Are you craving a truly special meal, something that's both comforting and impressive? Look no further than these exquisite beef short rib ravioli. This recipe elevates a classic pasta dish to new heights, showcasing the rich, melt-in-your-mouth tenderness of slow-cooked short ribs nestled in delicate homemade pasta. It's a delicious dish perfect for a romantic dinner, a special occasion, or simply a rewarding weekend cooking project. Forget takeout – this homemade masterpiece is surprisingly easier to make than you think! This recipe is a testament to the magic of homemade cooking, offering a truly delicious and satisfying experience. Let's get started!
Ingredients:
For the Beef Short Rib Filling:
- 1.5 lbs beef short ribs, bone-in
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup dry red wine
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp olive oil
For the Pasta Dough:
- 3 cups all-purpose flour, plus extra for dusting
- 3 large eggs
- 1 tbsp olive oil
- Pinch of salt
For the Brown Butter Sage Sauce:
- ½ cup (1 stick) unsalted butter
- 1 cup fresh sage leaves
- Salt and freshly ground black pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions:
Preparing the Beef Short Rib Filling:
- Season the short ribs generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, sear the short ribs on all sides over medium-high heat until nicely browned. Remove from the pot and set aside.
- Add olive oil to the pot and sauté the onion, carrots, and celery until softened, about 5-7 minutes. Add the garlic and tomato paste and cook for another minute.
- Return the short ribs to the pot. Pour in the red wine, scraping up any browned bits from the bottom. Add the beef broth, thyme, and rosemary. Bring to a simmer, then cover and cook in a low oven (300°F) for 2.5-3 hours, or until the meat is incredibly tender.
- Remove the short ribs from the pot and let them cool slightly. Shred the meat, discarding any large pieces of bone or fat. Strain the braising liquid and reserve. Skim off excess fat. You can use this braising liquid to adjust the consistency of the filling later.
- Combine the shredded beef with about ½ cup of the reserved braising liquid. Season with salt and pepper to taste. Add more liquid if necessary to achieve a moist but not watery consistency.
Making the Pasta Dough:
- On a clean work surface, mound the flour and make a well in the center. Crack the eggs into the well and add the olive oil and salt.
- Using a fork, gradually incorporate the flour into the eggs, mixing until a shaggy dough forms.
- Knead the dough for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for at least 30 minutes.
Assembling and Cooking the Ravioli:
- Roll out the pasta dough using a pasta machine or rolling pin to your desired thickness.
- Using a 3-inch round cookie cutter or a knife, cut out circles from the pasta dough.
- Place a spoonful of the beef short rib filling in the center of each circle. Fold the dough over to form a half-moon shape, pressing firmly to seal the edges. Crimp the edges with a fork for a decorative finish.
- Bring a large pot of salted water to a boil. Gently drop the ravioli into the boiling water and cook for 3-4 minutes, or until they float to the surface and are cooked through.
Making the Brown Butter Sage Sauce:
- Melt the butter in a large skillet over medium heat. Cook, swirling occasionally, until the butter turns a light brown color and has a nutty aroma. Be careful not to burn it.
- Add the sage leaves and cook for 1-2 minutes, or until they are crisp. Season with salt and pepper.
Serving:
Toss the cooked ravioli in the brown butter sage sauce. Serve immediately, topped with grated Parmesan cheese if desired.
Tips and Variations:
- For a richer flavor, use bone-in short ribs.
- You can substitute other herbs in the short rib filling, such as bay leaves or parsley.
- If you don't have a pasta machine, you can roll out the dough by hand using a rolling pin. Just be patient and consistent with the thickness.
- Feel free to experiment with different sauces. A creamy Parmesan sauce or a simple tomato sauce would also be delicious.
- Leftover ravioli can be stored in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: Approximately 30-35g
- Fat: Approximately 25-30g
- Carbohydrates: Approximately 30-35g
This recipe is a wonderful example of delicious and healthy meals that are achievable even with a busy schedule. Enjoy this quick dinner idea that's sure to impress! It’s a recipe that balances ease of preparation with exceptional taste, making it a perfect addition to your repertoire of best recipes.